Herbed lamb chops

SARIE KOS Somer 2009/10

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(Serves 6)

  • 1 table spoon rosemary, finely chopped
  • 1 table spoon parsley, finely chopped
  • 1 table spoon thyme, finely chopped
  • 2 cloves of garlic, finely chopped
  • 3 table spoons olive oil
  • Juice and rind of 1 lemon
  • 1 table spoon coarse sea salt
  • 1 table spoon freshly ground black pepper
  • 12 lamb chops, French cut

Combine the first 8 ingredients and mix to a paste. Coat chops with mixture. Cover and leave in a cool place for 3 hours. Cook on a hot griddle pan for 3 minutes on each side.

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